Reviewed: Apr. 18, 2012

All four of my kids ate this, which is unheard of for a meat dish, and I enjoyed it too. The cooking time was much too long for my somewhat thin pork steaks and didn't allow the sauce to reduce, so I will probably just quickly brown them before adding the sauce next time.

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Reviewer:

KALEN

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Northwich, Cheshire, England, U.K.

Reviewed: Feb. 8, 2012

My boyfriend and I really liked this...I initially thought the curry flavor was too strong but I added all the juice from a can of peaches plus half of the slices and some brown sugar and boiled it on the stove to thicken it up into a sauce and seasoned the prom chops with some salt and pepper and a pinch of Cajun seasoning while cooking, then poured the sauce on top. The sauce was really, really good that way. :)

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Reviewer:

joyfilledsoul

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

Good recipe, but definitely more sweet than curry flavour. Nice for a change to the same old.

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Reviewer:

albertaonfire

Reviewed: Aug. 16, 2011

Very tasty! I used a fresh peach because that's what I had. Cooked it down in a simple syrup of 1 c. oj and 2T sugar for about 20 min . Followed rest of directions as written. I loved the flavor.

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Reviewer:

VM4850

Cooking Level: Expert

Reviewed: Jul. 17, 2011

This was delicious! A big hit with everyone for sure. We grilled our chops and fixed the glaze/sauce in a saucepan on the stove - definitely double the sauce so you'll have enough to eat over rice. I chopped the peaches into chunks and added them in with the rest of the sauce ingredients after sauteing 1/4 of a yellow onion (not a fan of green onions). I will definitely make again, but try it with fresh peaches and homemade peach jam - I'm sure that will be even more amazing!

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Reviewer:

J. Marsh

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

Reviewed: Jan. 26, 2011

I had a ton of canned peaches that I needed to find a use for. After seeing this recipe I knew exactly what I was making with them. It tastes wonderful. I did have to change a few things out of necessity. I didn't have dijon mustard so I used the kind we had at home and we are out of honey so I substituted brown sugar instead. I added 1/2 tsp cinnamon to the mix and a tbs of onion powder too. And no cilantro since noone in this house likes it, I just garnished with another thinly slices green onion. I will definatly make this again and soon. Even my mother who doesn't usually like curry flavors loved this dish and wants to see it for dinner again.

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Reviewer:

XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

Reviewed: Dec. 26, 2010

I loved this recipe! I made this for my boyfriend and I for Christmas. I served it with a grape white wine and for desert I served cheesecake topped with strawberry's. on the side I made baked potatoes and steamed broccoli. he absolutely loved it and so did I!

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Reviewer:

Bev

Reviewed: Oct. 15, 2010

The glaze was so good that we'll be making this one again! Fantastic :)

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Reviewer:

lina

Reviewed: Sep. 28, 2010

This recipe was really delicious. I added a dash of hot chili sauce to the glaze and I pan fried my chops with olive oil spray instead of the vegetable oil. I served over couscous with lots of fresh cilantro and it was divine :)

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Reviewer:

heymeg84

Reviewed: Aug. 8, 2010

My husband and I found this to be an absolutely outstanding and wonderful curry. I did use a lot more curry than the recipe called for, and I skipped the cilantro.

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